Steak Torta Recipe

Steak Torta is a classic Mexican sandwich with grilled steak, refried beans, creamy avocado, fresh veggies, and queso fresco on a toasted telera roll. Juicy, savory and loaded with flavor-easy to make at home for a quick lunch or dinner.

Steak Torta

Authentic Mexican steak torta: grilled steak, refried beans, avocado, tomato, onion and queso fresco on toasted telera rolls. Juicy, fresh and super satisfying.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Marinate Time: 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Servings: 4 tortas

Course: Lunch

Cuisine: Mexican

Calories: 850

Ingredients Equipment Method Notes

Ingredients

  

For the Steak

• 1½ lbs flank steak or skirt steak
• ¼ cup orange juice
• 2 Tbsp lime juice
• 2 garlic cloves minced
• 1 Tbsp soy sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp black pepper
• 1 tsp salt
• 2 Tbsp vegetable oil

For the Torta

• 4 telera or bolillo rolls split
• 1 cup refried beans canned or homemade, warmed
• 2 ripe avocados mashed with a pinch of salt
• 2 large tomatoes sliced
• ½ red onion thinly sliced
• 8-12 pickled jalapeños or fresh
• 8 oz queso fresco or Oaxaca cheese sliced
• ¼ cup Mexican crema or mayo
• Fresh cilantro leaves

Equipment

• Grill pan or skillet
• Tongs
• Sharp knife
• Cutting board
• Small saucepan
• Measuring cups and spoons

Method

 

1. In a bowl, whisk orange juice, lime juice, garlic, soy sauce, cumin, chili powder, pepper, salt, and oil. Add steak and coat well. Marinate 30 minutes to 2 hours in the fridge.
2. Heat grill pan or skillet over high heat until very hot. Remove steak from marinade, pat dry. Sear 4 minutes per side for medium-rare (internal temp 135°F). Rest 5 minutes, then slice thinly against the grain.
3. In the same pan over medium heat, toast roll halves cut-side down for 2 minutes until golden and crisp.
4. Spread refried beans on bottom halves of rolls. Spread mashed avocado on top halves.
5. On bottom halves: layer sliced steak, queso fresco, tomato slices, onion, jalapeños, and cilantro. Drizzle crema on top.
6. Close with top halves. Press gently. Slice in half if desired. Serve immediately.

Notes

• Slice steak thin against the grain for tenderness.
• Rest steak before slicing to keep juices in.
• Use fresh telera rolls for best texture soft inside, crusty outside.
• Add chorizo or bacon for extra flavor.
• Store leftovers in fridge up to 1 day; reheat steak in pan.
• For less heat, skip jalapeños or use mild ones.